http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Gluten-free cereal products and beverages
1 online resource (xvi, 445 pages, 6 unnumbered pages of plates) : illustrations (some color).
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. .Written by leading experts, presenting the latest developments in gluten-free products .Addresses Coeliac Disease from a food science perspective .Presents each topic from both a scientific and industrial point of view.
Ch. 1: Celiac disease -- Ch. 2: Labeling and regulatory issues -- Ch. 3: Detection of gluten -- Ch. 4: Rice -- Ch. 5: Sorghum and maize -- Ch. 6: Gluten-free foods and beverages from millets -- Ch. 7: Pseudocereals -- Ch. 8: Oat products and their current status in the celiac diet -- Ch. 9: Hydrocolloids -- Ch. 10: Dairy-based ingredients -- Ch. 11: Use of enzymes in the production of cereal-based functional foods and food ingredients -- Ch. 12: Sourdough/lactic acid bacteria -- Ch. 13: Gluten-free breads -- Ch. 14: Formulation and nutritional aspects of gluten-free cereal products and infant foods -- Ch. 15: Malting and brewing with gluten-free cereals -- Ch. 16: Cereal-based gluten-free functional drinks -- Ch. 17: The marketing of gluten-free cereal products -- Ch. 18: New product development: the case of gluten-free food products.
edited by Elke K. Arendt and Fabio Dal Bello.
Includes bibliographical references and index.
Food science and technology international series
135873:136006 Elsevier Science & Technology